31
Oct 15

Masala kuzhi Paniyaram(south indian dish)

Ingredients:

For dough:

  • Boiled rice/parboiled rice: 3 cups
  • Urad dal (split black gram): one and half cup
  • Salt: 1 teaspoon
  • Cooking soda: 1 pinch (optional)
  • Cooking oil: 2 teaspoon

For seasoning:

  •  Chana dal (split Bengal gram): 1 tablespoon
  • Urad dal (split black gram): 1 tablespoon
  • Onion: 2 no. (Medium size)
  • Green chili: 3-4 no. (As per taste)
  • Ginger: 1” piece
  • Garlic: 2-3 cloves
  • Asafoetida: 1 pinch
  • Mustard seed: ½ teaspoon
  • Cumin: ½ teaspoon
  • Black pepper: 10-12 corn.
  • Fennel seed: ½ teaspoon
  • Fresh coriander leaves (chopped): 2 tablespoon
  • Curry leaves: 2-3 twigs

Preparation:

  1. Soak rice and dal for 5-6 hours or overnight.
  2. Grind the rice to a course paste with help of ‘dosa grinder’ or ‘mixer grinder’.
  3. Grind the dal with water to a very smooth paste.
  4. Mixed both paste together, add salt, stir well.
  5. Cover the mixture; leave it for 6-7 hours for fermentation.

Seasoning:

  1. Take a fry pan, Put oil in it, when smoke begins to come.
  2.  Add mustard seed, cumin, fennel seed and black pepper, wait for few seconds.
  3. Add, split black gram and split Bengal gram, sputter it for few seconds.
  4. When light brown color comes, add green chili, stir it.
  5. Add garlic, fry for 1 minute.
  6. Add onion; curry leaves fry for couple of minutes.
  7. Fry till it becomes transparent.
  8. Put off the flame. Transfer into batter bowl.
  9. Add cooking soda (optional) and oil to the mixture.
  10. Mix properly and keep aside.
  11. Now Paniyaram batter is ready to make Paniyaram.

Method:

  1. Pre heat Paniyaram mould and Smear the Paniyaram cups with little ghee/oil.
  2. Pour ladleful prepared batter in the cavity.
  3. Cover it; allow it to cook for 2-3minutes on medium low flame.
  4. Turn each Paniyaram with the wooden spoon or fork.
  5. Allow it to cook 1-2 minutes on medium low flame.
  6. Turn once or twice if required for uniform cooking.
  7. Remove it and serve it in plate/or transfer into casserole.
  8. Masala Paniyaram is ready to serve with Sāmbhar masala and coconut chutney.
  9. You can also serve with tomato onion chutney and dry sesame seed chutney.
    Masala Paniyaram

    Masala Paniyaram

    Ingredients

    Ingredients

    Seasoning

    Seasoning

    add green chili

    add green chili

    Add garlic

    Add garlic

    frying

    frying

    Add onion

    Add onion

    adding crushed black pepper,chili powder

    adding crushed black pepper,chili powder

    frying

    frying

    adding Seasoning

    adding Seasoning

    adding Seasoning

    adding Seasoning

    mixing Seasoning

    mixing Seasoning

    Smear the Paniyaram cups with little ghee

    Smear the Paniyaram cups with little ghee

    Pouring batter

    Pouring batter

    Pouring batter

    Pouring batter

    cooking

    cooking

    Turn each Paniyaram

    Turn each Paniyaram

    Turn each Paniyaram

    Turn each Paniyaram

    Masala Paniyaram

    Masala Paniyaram

    Masala Paniyaram

    Masala Paniyaram

Travel food:

  • Paniyaram is the one of the very famous breakfast recipe in south India.
  • In south India it used to be made for eating on long distance trip also.
  • It is so tasty and spongy, I usually make it.
  • It is so yummy and easy to make.

29
Oct 15

Kaju (cashew nut) cookie/biscuit

Ingredients:

  •  Maida (all-purpose flour):1 cup
  • Ghee: half cup
  • Sugar: half cup
  • Baking powder: half teaspoon
  • Kaju (cashew nut): half cup
  • Green cardamom: 6 no

Preparation:

  1. Sieve Maida and baking powder together. (3-4 times)
  2. Fry cashew nut with one teaspoon of ghee till light pink color.
  3. Let it cool to room temperature. Keep aside.
  4. Take 5-6 fried cashew nuts, break them into 4 pieces and keep aside for decoration.
  5. Grind roughly rest of the cashew nuts and keep aside.
  6. Discard cardamom skin and grind with the sugar, till get fine powder. Keep aside.

Method:

  1. Take a big mixing bowl, put cardamom sugar powder and ghee in it.
  2. Mix it well with the help of hand blender/food processor or using your palm. (About 4-5 minutes).
  3. Add Maida along with baking powder and roughly grind cashew nut.
  4. Mix well, kneed them well to make dough like chapati dough.
  5. Now biscuit dough is ready, Divide dough into 2 parts and make balls.
  6. Roll the ball in1/4 inch thick; cut into diamond shape with the help of knife.
  7. Stick one cashew nut piece on the top of raw biscuit.
  8. Now raw biscuit is ready to bake into oven.
  9. Preheat oven at 200 degree centigrade for 3-4 minutes.
  10. Place the raw biscuit in the baking tray as shown in photo.
  11. Bake the biscuit for 7-8 minutes.
  12. Now, Kaju (cashew nut) biscuit is ready.
  13. Allow to cool before you serve.
Kaju (cashew nut) cookie/biscuit

Kaju (cashew nut) cookie/biscuit

Ingredients

Ingredients

Fry cashew nut

Fry cashew nut

Fry cashew nut

Fry cashew nut

Sieve Maida and baking powder together

Sieve Maida and baking powder together

Sieve Maida and baking powder together

Sieve Maida and baking powder together

cardamom sugar powder and ghee

cardamom sugar powder and ghee

Mix it well

Mix it well

Add Maida along with baking powder and roughly grind cashew nut

Add Maida along with baking powder and roughly grind cashew nut

making dough

making dough

Divide dough into 2 parts

Divide dough into 2 parts

Roll the ball

Roll the ball

Roll the ball

Roll the ball

Roll the ball

Roll the ball

cut into diamond shape

cut into diamond shape

Stick one cashew nut

Stick one cashew nut

Stick one cashew nut

Stick one cashew nut

Stick one cashew nut

Stick one cashew nut

Place the raw biscuit in the baking tray

Place the raw biscuit in the baking tray

Kaju (cashew nut) biscuit

Kaju (cashew nut) biscuit

Kaju (cashew nut) cookie/biscuit

Kaju (cashew nut) cookie/biscuit

  • Everyone needs cookie/biscuit everyday life.
  • This is loved by kids, adults and olds equally.
  • It looks simply yummy and inviting too.

28
Oct 15

Mushroom palak (spinach) curry

Ingredients:

  • Mushroom: 200gm
  • Palak: 1 bunch (200gm)
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: half teaspoon
  • Garlic paste: half teaspoon
  • Green chili: 2 no.
  • Refined Oil: 3 table spoon
  • Cumin seed: half teaspoon
  • Clove: 2 no.
  • Cinnamon: 1” piece
  • Green cardamom: 1 no.
  • Mace: 1 small piece
  • Butter/Fresh cream: 1 teaspoon (optional)
  • Salt: 1teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon

Preparation:

  1. Peel off each mushroom, chop into two halves.
  2. Cut onion and green chili, grind them to smooth paste. Keep aside.
  3. Chop tomato, grind to smooth paste. Keep aside.
  4. Blanch/Boil or microwave palak for 3 minutes and grind to fine paste.

Method:

  •  Take a heavy bottom pan. Put 2 tablespoon of oil in a pan.
  •  When smoke starts coming, add mushroom, stir fry till done, remove and keep aside.
  •  Put remaining oil into the pan. When smoke starts coming, put whole Garam masala (green cardamom, mace, clove, Cumin seed and cinnamon), Sputter it for few seconds.
  • Add grinded onion paste, garlic and ginger paste.
  •  Fry these masala till get light brown in color. (About 2-3 minutes on medium flame).
  • Add tomato paste; Fry these masala till liquid dries up.
  • Add red chili powder, coriander powder and turmeric powder, fry for few seconds.
  • Add palak paste and salt, put half cup water, and just boil it.
  • Add fried mushroom and bring it to boil.
  • Add Garam masala powder.
  • Transfer it to serving bowl.
  • Garnish with butter.

Mushroom palak is ready to serve.

Mushroom palak (spinach) curry

Mushroom palak (spinach) curry

Ingredients

Ingredients

Boiled palak

Boiled palak

Ingredients

Ingredients

 Put  oil

Put oil

Add grinded onion paste

Add grinded onion paste

Add tomato paste

Add tomato paste

Add palak paste

Add palak paste

Add fried mushroom

Add fried mushroom

Garnish with butter

Garnish with butter

Mushroom palak (spinach) curry

Mushroom palak (spinach) curry

Serve hot with roti or paratha.

  • Spinach is without doubt the most important green vegetable.
  •  It contains many different nutrients, vitamins, folic acid.
  • Have various antioxidants, which keep our skin looking young and bright.
  • Mushroom has large amount of vitamin D2.
  • Mushroom has large content of vitamin D2.
  • It is low calorie food, excellent source of vitamin B.

27
Oct 15

Raw turmeric fry/ bhujia

Ingredients:

  • Raw turmeric: 100-150gm.
  • Mustard seed: half teaspoon.
  • Fennel seed: half teaspoon.
  • Salt: ¼ teaspoon.
  • Coriander powder: half teaspoon.
  • Chili powder: ¼ teaspoon.
  • Mustard oil: 1 tablespoon.
  • Asafoetida: 1 pinch.

Preparation:

  1. Scrap / Peel off the raw turmeric and keep aside.
  2. Slice the turmeric and keep aside.

Method:

  1. Heat a fry pan with oil, add mustard seed and fennel seed, and let it sputter.
  2. Add Asafoetida,put chopped turmeric in the oil, sauté on low flame.
  3. Fry until half done, (About 5-7 minutes)
  4. Add chili powder, coriander powder and salt.
  5.  Fry till vegetables are done.
  6. Put off the flame.
  7. Now raw turmeric fry/ bhujia are ready.
  8. Transfer into serving bowl.
    Raw turmeric fry/ bhujia

    Raw turmeric fry/ bhujia

    Ingredients

    Ingredients

    Slice the turmeric

    Slice the turmeric

    chopped turmeric in the oil

    chopped turmeric in the oil

    chopped turmeric in the oil

    chopped turmeric in the oil

    Fry until half done

    Fry until half done

    Add chili powder, coriander powder and salt

    Add chili powder, coriander powder and salt

    raw turmeric fry/ bhujia are ready

    raw turmeric fry/ bhujia are ready

    Raw turmeric fry/ bhujia

    Raw turmeric fry/ bhujia

  • Raw Turmeric has incredible medicinal value, so consume little amount daily.
  • It is used in innumerable ways since generations.
  • It repairs damaged skin, also used to rejuvenate skin.

26
Oct 15

Potato, cauliflower and peas (Aaloo gobi mutter) ki sabji

Ingredients:

  • Cauliflower: 500 gm
  • Potato: 4no. (Medium)
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1no. (Big)
  • Tomato: 2 no. (Medium)
  • Salt: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Ginger: 2”piece
  • Cumin seed: 1teaspoon
  • Red chili: 4-6no.
  • Poppy seed (Khus khus):1 tablespoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil /cooking oil: 5 tablespoon

Preparation:

  1. Dry grind Poppy seed (khus-khus) and Red chili till it gets fine powder; add little water to make fine and smooth paste. Keep aside.
  2. Roughly cut onion into pieces, Grind onion and ginger till gets fine and smooth paste. Keep aside
  3. Cut cauliflower into large pieces ( ~ 2”pieces).
  4. Peel off, Slice potato into one forth inch Slice.
  5. Chop tomato into small pieces.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
  2. Fry all cauliflower till half done, take it out from the fry pan. Keep aside.
  3. Put 2 tablespoon of oil, fry all potatoes till half done, and take it out from the fry pan. Keep aside.
  4. Put remaining oil into the fry pan, on high flame until smoke starts coming.
  5. Add cumin seed, Sputter it for few seconds.
  6. Add onion paste, sauté till light brown.
  7. Add poppy seed and chili paste, sauté for couple of minutes.
  8. Add tomato, turmeric and coriander powder Stir it.
  9. Reduce to low flame, fry till oil separates from masala (or liquid dries up).
  10. Add cauliflower, peas and potato, stir properly.
  11. Cover the lid. Stir occasionally, so that it should not burn.
  12. Add one and half cup of water and cover for 3-4 minutes till vegetables is done and gravy consistency   comes.
  13. Add Garam masala powder and stir it, Put off the flame.
  14. Potato, cauliflower and peas (Aaloo govi mutter) ki sabji is ready to be served.
  15. Serve with paratha, poori or rice.

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

  • Ingredients

    Ingredients

    Fry all cauliflower

    Fry all cauliflower

    Fry all cauliflower

    Fry all cauliflower

    Fry all cauliflower

    Fry all cauliflower

    fry all potatoes

    fry all potatoes

    fry all potatoes

    fry all potatoes

    fry all potatoes

    fry all potatoes

    Ingredients

    Ingredients

    Add onion paste

    Add onion paste

    Add poppy seed and chili paste

    Add poppy seed and chili paste

    Add tomato

    Add tomato

    fry the masala

    fry the masala

    Add potatoes

    Add potatoes

    Add potato and  cauliflower

    Add potato and cauliflower

    Add cauliflower, peas and potato

    Add cauliflower, peas and potato

    Add one and half cup of water

    Add one and half cup of water

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

    Potato, cauliflower and peas (Aaloo govi mutter) ki sabji

  • This is all time favorite recipes.
  • The aroma and the flavor are awesome!
  • It is so yummy!